30-Minute Goat Cheese Finger Sandwiches
These Goat Cheese Finger Sandwiches are the perfect blend of creamy cheese, fresh herbs, and crisp cucumber, layered between thin slices of whole grain bread. Light, flavorful, and easy to prepare, they make a nutritious snack or elegant appetizer for gatherings.
Equipment
- 1 large mixing bowl
- 1 Electric hand mixer (or stand mixer)
- 1 Sharp Knife
- 1 Cutting board
- (1) Measuring cups and spoons set
- 1 Bread knife (for trimming crusts)
Ingredients
- 10 ½ oz 300g goat cheese, softened
- 8 oz 225g cream cheese, softened
- 6 tbsp half-and-half cream more if needed
- 2 cloves garlic minced
- 2 tbsp fresh parsley finely chopped
- ¾ tsp kosher salt
- ½ tsp fresh thyme minced
- ½ tsp black pepper freshly ground
- 40 slices whole grain bread thinly sliced
- 1 large English hothouse cucumber, thinly sliced
Instructions
- Prepare the Cheese Base: Start by placing the softened goat cheese and cream cheese into a large mixing bowl. Make sure both cheeses are at room temperature—this ensures they blend smoothly without leaving any lumps. Using an electric hand mixer (or a stand mixer fitted with the paddle attachment), beat the cheeses on medium speed until they become creamy and fluffy. This step creates the rich, velvety base for your sandwich filling.
- Add Cream and Adjust Consistency: Pour in the half-and-half cream, starting with the listed amount (6 tablespoons). Continue mixing on low speed until the cream is fully incorporated. The mixture should look smooth and spreadable, not stiff. If it feels too thick or difficult to spread, add an extra tablespoon of half-and-half, one at a time, until you achieve a soft, mousse-like consistency that’s easy to spread over bread without tearing it.
- Season and Flavor the Spread: Stir in the minced garlic, chopped parsley, thyme, kosher salt, and freshly ground black pepper. Mix again until the herbs and seasonings are evenly distributed throughout the cheese mixture. This step infuses the spread with freshness, aroma, and subtle earthy flavors. Taste the mixture and adjust seasoning as needed—add a pinch more salt for brightness or a touch more pepper for gentle heat.
- Prepare the Cucumbers: Wash the hothouse cucumber thoroughly and pat it dry with a clean towel. Since this variety has tender skin, there’s no need to peel it. Using a sharp knife or a mandoline slicer, cut the cucumber into very thin, even slices—about ⅛ inch thick or thinner if possible. Place the slices on a paper towel-lined plate and gently press another towel on top to absorb excess moisture. This prevents soggy bread and keeps the sandwiches crisp.
- Assemble the Sandwich Layers: Lay out half of the bread slices on a clean cutting board or work surface. Using a butter knife or small offset spatula, spread a generous, even layer of the cheese mixture over each slice, making sure to reach all the edges. This not only adds flavor but also acts as a barrier that helps hold the cucumber slices in place. Next, arrange a single layer of cucumber slices over the spread, slightly overlapping them to cover the surface completely.
- Seal with a Second Layer: Take the remaining slices of bread and spread a thin layer of the cheese mixture on one side only. Place these slices, cheese side down, on top of the cucumber-covered slices to form complete sandwiches. Press down gently with the palm of your hand to help the layers stick together without squishing the filling.
- Trim and Shape the Sandwiches: Using a serrated bread knife, carefully trim off the crusts from all sides of each sandwich. This gives the sandwiches their classic finger-sandwich look and ensures a soft, delicate bite. Once trimmed, cut the sandwiches into smaller shapes: either neat rectangles, elegant triangles, or fun circles using a round cookie cutter. Keep the pieces uniform for a polished presentation, especially if serving at parties.
- Chill for Best Results (Optional): If time allows, place the cut sandwiches on a tray, cover them lightly with plastic wrap, and refrigerate for 15–20 minutes before serving. Chilling helps the filling set slightly, making the sandwiches easier to handle and preventing them from falling apart while guests pick them up.
- Serve and Enjoy: Arrange the finished finger sandwiches neatly on a platter or tiered serving tray. Garnish the plate with sprigs of fresh herbs, edible flowers, or slices of cucumber for an extra touch of elegance. Serve immediately for the best flavor and texture. These sandwiches pair beautifully with iced tea, lemonade, or sparkling water and are perfect for afternoon tea, bridal showers, or light snacking.
Notes
- Choose hothouse (English) cucumbers for thin, crisp slices without bitterness.
- Softened cheeses mix more smoothly, so take them out of the fridge 20–30 minutes before using.
- If the spread feels too thick, add a little extra half-and-half until creamy.
- Use a serrated bread knife for neat, clean sandwich cuts.
- Crusts can be saved for breadcrumbs or croutons instead of discarding.
- Thin-sliced sandwich bread from a bakery works best for delicate finger sandwiches.
- Fresh herbs give the best flavor—avoid dried substitutions if possible.
- Sandwiches taste best when assembled fresh but can be prepped a few hours in advance.
- Pressing down gently on the sandwiches before cutting helps them hold together.
- To serve at parties, cut sandwiches into small triangles, rectangles, or circles for variety.
